The more water you add to maize meal, the runnier it becomes. Add a little and you get a crumbly porridge (krummelpap) adored by most warm-blooded South Africans, especially at a skaapbraai (sheep-on-the-spit barbecue). This delicious side evolved during my first (illegal) braai in France, and I’ve never looked back.

TIME: 1 hour / SERVES: 4
for the krummelpap
600 ml boiling water
5 ml salt
600 ml White Star Super Maize Meal
100 g (110 ml) butter
for the tomatoes and mushrooms
600 g heirloom baby tomatoes
60 ml olive oil
2 sprigs of fresh thyme
salt and freshly ground black pepper
100 g (110 ml) butter
250 g Portobellini mushrooms, sliced in quarters
250 g white baby mushrooms
1 garlic clove, crushed
100 g finely grated parmesan cheese
for the krummelpap
+ Pour the boiling water and salt into a saucepan with a lid. Bring to a boil.
+ Pour the maize meal into the centre of the boiling water. Close the lid, without stirring.
+ Reduce the heat and let it simmer for 5 minutes.
+ Stir well with a wooden spoon or fork. Replace the lid and steam at a low heat for half an hour, until done. Keep a watchful eye on your krummelpap to ensure it does not burn at the base.
+ While steaming, fluff with a fork a few times to check on the texture.
+ Melt the butter in a large saucepan. Add the krummelpap and fry for about 1 minute.
for the tomatoes and mushrooms
+ Heat the oven to 200 °C. Place the tomatoes in an oven dish and drizzle with the olive oil. Add the thyme and season with salt and pepper.
+ Roast in the oven for about 15 minutes.
+ Melt the butter in a saucepan and add the mushrooms and garlic. Season with salt and pepper and fry for about 15 minutes.
+ Serve the krummelpap topped with the tomatoes and mushrooms.
+ Sprinkle with parmesan cheese.